1/2 cupPoblano Pepperthinly sliced, with seeds removed
1Onionthinly sliced, small
1Carrotgrated
3/4 cupJicamagrated
2/3 cupSour cream
3 TbsLime JuiceFresh
2 tspCuminGround
1 cloveGarlicPressed
1/2 tspSea salt
1/2 cupCilantroChopped
Keywords
MexicanSalad
Instructions
Use a food processor with the 2mm slicing blade to slice the cabbage, pepper and onion. Use the grater blade for the carrot and jicama. Toss the vegetables in one bowl.
Mix the remaining ingredients in a large bowl to make the dressing. Add the vegetables to the dressing bowl and toss to mix well.
Refrigerate for one hour before serving.
Options:
If you don’t have poblanos, substitute green pepper. Or add a couple of jalapeños. You can use red cabbage if you prefer.